Persian Khoresh Bademjan
Khoresh Bademjan, a cherished Persian delicacy, showcases the culinary artistry of Iran. This flavorful stew features tender eggplant and succulent cuts of meat, bathed in a tomato-based sauce enriched with a Persian spice blend. It embodies the complex and enticing flavors that define Persian cuisine, making it a beloved and sought-after dish among enthusiasts of Persian gastronomy.
- 1 lb lamb or beef stew cubes 
- 2 large eggplants sliced 
- 1 large onion finely chopped
- 2 cloves garlic finely chopped
- 2 tbsp tomato paste
- 2 cups broth
- salt & pepper
Khoresh Bademjan Culinary Spice Kit
- 1 pouch Omani limes, cinnamon, coriander, cumin, cardamom, nutmeg, rose powder
- onions fried or caramelized
- fresh herbs cilantro, parsley, or min
- rice basmati recommended
Place eggplant slices in a colander, sprinkle with salt.
Let them sit for 30 minutes. Rinse and pat them dry.
In a large PAN, heat 2 tbsp oil over medium heat.
Fry eggplants until they turn golden.
Drain them on paper towels.
In a POT, heat 2 tbsp oil over medium heat.
Fry onions until translucent.
Add meat and salt to taste. Fry meat on all sides.
Add garlic, tomato paste, and Khoresh Bademjan spices. Mix well.
Add broth and salt & pepper to taste. Mix well. Cover. Bring to a boil.
Reduce heat to medium-low. Cook 30 minutes, or longer until the meat is almost tender.
Place the eggplant slices on top of the stew and slightly push them in.
Continue to cook for 30 minutes until eggplants and meat are tender.
Serve Khoresh Bademjan hot, with your preferred garnish, and traditionally with steamed rice, or with your preferred side.
 Substitute meat with 1 lb boneless chicken, cut into 1 inch cubes.
Vegetarian: Substitute meat with 2-3 cups cooked yellow split peas.
 Optionally, peel them first, or substitute them with zucchini.